Keeping Cake Batter?

Decorating By Beanie1001 Updated 13 Jun 2008 , 11:24pm by ceshell

Beanie1001 Posted 13 Jun 2008 , 1:41am
post #1 of 12

Can I keep extra cake batter in the fridge? I have about layer full worth of WASC cake and I don't want to waste it.

11 replies
melysa Posted 13 Jun 2008 , 1:55am
post #2 of 12

it wont rise the same if you keep it too long. while the others are baking its fine though.

kcat3740 Posted 13 Jun 2008 , 1:55am
post #3 of 12

No, I don't think that will work. THe power went out one time when I was mixing up a cake and I had to wait about two hours to put it in the oven....it was awful! Best thing to do would be to bake the cake and then freeze it if you don't need it now.

Karon

ceshell Posted 13 Jun 2008 , 6:17am
post #4 of 12

Although for the most part I usually see responses like melysa's and Karon's, I've also read a lot of posts here from people who have kept their cake batter and baked later with no problems. I don't know if it was just good luck or what, but with the cost of ingredients (and your time) I sure wouldn't risk it. I'd bake and freeze, too.

gateaux Posted 13 Jun 2008 , 6:40am
post #5 of 12

Bake and freeze, cupcakes are always needed aroung my house.

Good Luck.

AJsGirl Posted 13 Jun 2008 , 1:19pm
post #6 of 12

I tried to refrigerate cake batter once, and it didn't rise AT ALL. I ended up with a perfectly round, 1/2 size layer! It's funny now, but wasn't at the time...

foxymomma521 Posted 13 Jun 2008 , 1:26pm
post #7 of 12

What if you added baking powder to the old batter? I think the reason it is not rising is because the baking powder lost its effectiveness.

nmrunyon Posted 13 Jun 2008 , 1:27pm
post #8 of 12

It sounds like call ball time!!!!

fytar Posted 13 Jun 2008 , 3:04pm
post #9 of 12

I immediately freeze my batter that I have left over. I've added it to new batter and I've baked it by itself. I've not really had a problem with it rising. But like I said, I usually add it to new batter to stretch the recipe. So maybe that has a lot to do with the success of it rising okay. I make cupcakes out of it in in a pinch - it comes in handy when I need a quick treat for company.

I know people keep saying to bake it and freeze it, but I've usually only got a little left over and not enough to make a full layer. I used to just throw the batter away...so what's the harm in trying to just freeze some and see what happens? If it rises, great! If it doesn't, find another use for it - like cake balls. If it works out that you actually get to use it successfully, then it's still better than just throwing it away in the beginning.

mimmy96 Posted 13 Jun 2008 , 6:52pm
post #10 of 12

We don't have a problem with left over.. we love eating it raw...LOL... yummy yummy... I know I know.. my mom used to always get onto us for that as children.. but hey.. if it's good, it's good! icon_biggrin.gif

mimmy96 Posted 13 Jun 2008 , 6:54pm
post #11 of 12

We don't have a problem with left over.. we love eating it raw...LOL... yummy yummy... I know I know.. my mom used to always get onto us for that as children.. but hey.. if it's good, it's good! icon_biggrin.gif

ceshell Posted 13 Jun 2008 , 11:24pm
post #12 of 12

Oh my, I LOVE raw cake batter. Salmonella, schmalmonella. You should try the Rebecca Rather "White on White Buttermilk" recipe raw, it's so good you might decide to skip baking the cake. LOL.

Quote by @%username% on %date%

%body%